carpaccio with red pepper pesto and cheese

carpaccio con pesto di peperoni e grana

4 appetizer servings

A new take on classic carpaccio, this recipe pairs silken slices of raw beef with a robust pesto made from roasted red peppers, almonds and pine nuts. Freezing the beef briefly makes it easier to slice.

Ingredients

For the carpaccio

1 pound trimmed beef tenderloin

1/4 pound Parmigiano-Reggiano cheese, thinly sliced

For the pesto

2 red bell peppers

3/4 cup sliced almonds

1/2 cup extra-virgin olive oil

1/3 cup fresh marjoram leaves plus more for garnish

2 tablespoons pine nuts

2 tablespoons minced shallot

Salt and freshly ground black pepper

Instructions

For the carpaccio: Freeze beef for 1 hour.

For the pesto: While beef is chilling, char peppers over a gas burner set on high, turning frequently, until skin is blackened and blistered on all sides. Transfer to a bowl and cover tightly with plastic wrap; let sit for 15 minutes.

Rub skin off peppers (do not rinse under water); discard core and seeds. In a blender, purée peppers, almonds, oil, marjoram, pine nuts and shallot until smooth; season with salt and pepper to taste.

Thinly slice beef; form slices into open rolls. Arrange cheese and beef rolls on serving plates; spoon a little pesto into the center of each roll. Garnish with marjoram. Put remaining pesto into little bowls and serve alongside carpaccio.